Barcelona is one of the most famous foodie capitals of the world, filled with fabulous restaurants, markets, all steeped in a rich culinary cultural broth. In our visit, we found their reputation for signature tapas, seafood paella, and sangria to be very well-deserved. But our scientific training required that we test the tastes for ourselves! So we paired up with Chef Gabriel, a local Barcelonan who demonstrated how these foods are prepared here in the epicenter of culinary coolness.

First things first, he took us right to Rambla and St. Josep’s Boquaria, which is easily one of the top 5 food markets on planet Earth with its sprawling alleys of vendors selling only the freshest of produce, meats, cheeses, breads, and of course seafood.

Key number one to spectacular Spanish food is freshness, and Gabriel showed us some insider tips to choosing the muscles, prawns, squid, and fish that were indeed right out of the sea.

Back at his cooking studio, we learned that although Valencia invented this dish, Barcelona brought their own party to the paella. Instead of the traditional rabbit and chicken, they added what they had: shrimp, mussels, and calamari to infuse the flavors of the Mediterranean in this dish.

The recipe is surprisingly simple and posted here so you can follow along as well www.travelbar.com/paella-recipe/.

Along with paella, tapas practically define the Spanish food culture. But something truly unique to Barcelona is called Pan con Tomate, which simply means bread and tomato. Simply drizzle olive oil over fresh bread and then toast it in the oven.

When it comes hot from the oven, rub cut garlic over the top, and then add a red ripe tomato. Either grate in a box grater or simply rub the cut side of the tomato onto the bread itself! Their tomatoes explode with flavor on their own, and you can add roasted peppers, pecorino cheese or anything at all to this base.

And no cooking tour d’Barca would be complete without a lesson in authentic sangria. Fill one-third of a carafe with red wine, another third with fresh squeezed orange juice and a tablespoon of brown sugar. Complement this sweetness with fruit such as tart apples and sliced lemons or limes.

For the topper, their sangria includes both brandy and white rum. Proportions? It’s simple. Just count to three in Spanish as you pour out the brandy and rum into the pitcher.

However, there is a certain Catalan trick that absolutely makes the drink perfect. Fortunately, we have recorded this video so you can see how to make the Barcelonan version right at home.

Come to Barcelona, experience all their delicious and delightful food culture has to offer.

About the Author

Will Clower lives and works from his lovely 46’ cutter named Amari. With his wife Dottie, they are sailing around the world, tasting as they go to experience food culture first hand.

All his writing, pics, and vids from this journey are compiled on their site, www.svamari.com.